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Spiced Sweet Potato Pancakes Recipe

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4.4 from 8 reviews

Deliciously spiced sweet potato pancakes that blend creamy mashed sweet potatoes with warming cinnamon, ginger, and allspice. These wholesome pancakes are light, fluffy, and subtly sweetened with honey, perfect for a cozy breakfast or brunch. Topped with creamy Greek yogurt or labneh and toasted nuts, they offer a comforting, nutrient-rich start to the day.

Ingredients

Main Ingredients

  • 3/4 pound sweet potato (2 small or 1 medium), peeled and diced
  • 1 cup yogurt
  • 2 eggs
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons runny honey, plus more to serve
  • 1 1/2 cups all-purpose flour (or 1:1 gluten-free flour blend)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water (adjust as needed)
  • 1/2 cup walnuts, pecans, or hazelnuts, toasted and chopped (optional)
  • Greek yogurt or labneh, to serve (optional)

Instructions

  1. Steam the sweet potato: Add half an inch of water to the bottom of a saucepan and fit it with a steamer basket. Place the diced sweet potato in the basket, cover the pan, and bring to a boil over medium-high heat. Reduce the heat to a simmer and steam until the potatoes are completely tender, about 15 minutes. Transfer the sweet potatoes to a heat-proof bowl and let cool for a few minutes.
  2. Mash the sweet potato: Using a potato masher or a sturdy fork, mash the steamed sweet potatoes into a smooth puree. Measure out 1 cup of the mashed sweet potato and reserve any leftover mash for another use.
  3. Mix the wet ingredients: In a large bowl, combine the mashed sweet potato, yogurt, eggs, honey, and olive oil. Whisk together until the mixture is smooth and fully combined.
  4. Mix the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, allspice, ginger, baking powder, and salt until evenly blended.
  5. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and gently fold them together using a rubber spatula until just combined and no dry flour remains. The batter should be thick yet pourable, dripping slowly from the spatula. If too thick, gradually add up to 3/4 cup water to reach the right consistency, which may vary based on flour type and sweet potato moisture.
  6. Prepare to keep pancakes warm: Place a heat-proof plate in a low oven or toaster oven set to its lowest temperature or ‘warm’ setting to keep cooked pancakes warm while you finish cooking the rest.
  7. Cook the pancakes: Preheat a griddle, frying pan, or skillet over medium-high heat and lightly grease it with olive oil. Scoop 1/3-cup portions of batter onto the pan and cook until bubbles form on the surface, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Transfer cooked pancakes to the warmed plate. Repeat with remaining batter.
  8. Finish and serve: Serve the pancakes warm, topped with Greek yogurt or labneh, toasted nuts, and an extra drizzle of honey for added sweetness and texture.

Notes

  • Steaming the sweet potatoes keeps them moist and flavorful compared to boiling.
  • Adjust water amount in batter to get the perfect texture—it should be thick but easily scoopable.
  • Use gluten-free flour blend to make this recipe gluten-free.
  • Optional nuts add a pleasant crunch and complement the warm spices.
  • Labneh or Greek yogurt topping adds creaminess and balances the sweetness.
  • These pancakes reheat well in the oven or toaster oven.

Find it online: https://yumntasty.com/spiced-sweet-potato-pancakes-recipe/